Bombay curry tart
Prefix 503 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 240 kcal | 12% |
| Fat | 16.9 g | 24% |
| of which saturates | 7.9 g | 40% |
| Carbohydrate | 19.3 g | 7% |
| of which sugars | 3.8 g | 4% |
| Fibre | 3.8 g | — |
| Protein | 3.9 g | 8% |
| Salt | 1.0 g | 17% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Organically produced: SOYA drink (water*, SOYA bean), onion, gluten free flours (rice, potato, maize, buckwheat), spinach (7%), sweet potato (7%), bell pepper (7%), sweetcorn (7%), carrot, okara (SOYA bean, water*), coconut cream (6%), identity preserved sustainable palm oil, sunflower oil, garlic, herbs and spices, sea salt*, ginger, lemon juice, water*, MUSTARD and love. *approved non organic
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Vegetables pies”: 2.54 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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